
Cavolo nero orecchiette
Enjoy this easy-to-make, quick pasta. It’s full of goodness from the iron-rich cavolo nero, which is in season over the winter
Prep
10 min
Cook
20 min
Total
30 min
Servings
2
Method
01
Cook the orecchiette following pack instructions, then drain, reserving a mugful of the water. Finely chop the cavolo nero stems and leaves, keeping them separate. Heat the olive oil in a wide frying pan and cook the stems, garlic, chilli and shallot over a low heat for 5 mins until softened, then stir in the cavolo nero leaves. Fry until just wilted, then tip in the pasta and toss to combine.
02
Stir in the lemon zest and juice, and the ricotta along with a splash of the reserved pasta water to loosen, and season. Sprinkle the almonds over the top to serve.
Nutrition
Nutrition
kcal480 kcal
Protein19 g
Fat17 g
Carbs59 g
Micronutrients
Fiber9 g
Sugars5 g
Saturates4 g
Salt0.3 g
Categories
lunch recipeshealthy lunch recipesrecipes